Thailand Warns of Aflatoxin in Dried Foods, Citing Liver Damage and Cancer Risks

Thailand's Department of Health has warned consumers to exercise caution when purchasing and consuming dried foods, peanuts, spices and improperly stored food products due to the potential risk of aflatoxin contamination. The heat-resistant toxin, produced by certain molds, can damage the liver and increase the risk of liver cancer following prolonged exposure.

BANGKOK, October 12, 2026 — Thailand's Department of Health, under the Ministry of Public Health, has issued a food safety warning urging households, restaurants and food businesses to pay closer attention to the quality and storage of dried food ingredients.

Dr. Thiti Sawaengtham, Director-General of the Department of Health, said aflatoxins may be found in dried foods, nuts, ground chili and other food products exposed to unsuitable storage conditions.

He explained that aflatoxins are particularly concerning because they are highly resistant to heat. Ordinary cooking methods, including boiling and steaming, cannot be relied upon to eliminate the toxins once food has become contaminated.

Prolonged exposure to aflatoxins can affect liver function, damage liver cells and increase the risk of liver cancer.

Heat-Resistant Toxins Pose a Long-Term Health Risk

Aflatoxins are toxic compounds produced by certain types of mold that may contaminate agricultural products during production, transportation or storage.

Foods such as peanuts, dried chili and spices are particularly vulnerable when exposed to moisture or improperly stored for extended periods.

Unlike many microorganisms that can be destroyed by cooking, aflatoxins can remain in food after exposure to normal cooking temperatures.

The Department of Health therefore emphasized that consumers should not assume that boiling, steaming or reheating contaminated food will make it safe to eat.

Dr. Thiti also advised restaurants, food retailers, households, childcare facilities and elderly care centers to regularly inspect their ingredients and seasonings.

Food operators should check expiration dates, maintain suitable storage conditions and replace old or deteriorating ingredients to help reduce contamination risks.

Department of Health Issues Four Food Safety Recommendations

Dr. Naret Khattasima, Deputy Director-General of the Department of Health, outlined four preventive measures to help consumers reduce the risk of aflatoxin exposure.

1. Inspect Dried Foods Before Purchasing

Consumers should select dried foods that appear fresh, clean and free from moisture.

Products showing signs of mold, including green, yellow or black discoloration, should be avoided.

The department also recommends checking for other visible signs of deterioration before purchasing food ingredients.

2. Check Packaging Conditions

Food packaging should be intact and properly sealed.

For canned foods and other sealed products, consumers should avoid containers that are dented, swollen, rusted or leaking.

Damaged packaging can compromise food safety and may indicate unsuitable storage or handling conditions.

3. Store Food in Cool, Dry and Well-Ventilated Areas

Dried foods should be stored in environments that minimize moisture and prevent mold growth.

The department recommends keeping ingredients in cool, dry and well-ventilated locations.

Proper storage is particularly important for food businesses and commercial kitchens that maintain large quantities of dried ingredients.

4. Discard Moldy or Spoiled Food Immediately

Consumers should discard peanuts, dried chili and other food products that develop unusual odors, rancidity, changes in taste or visible mold.

Even when mold appears in only a small area, the affected food should not be used.

The department warned against removing the visibly moldy portion and using the remainder, as contamination may extend beyond the affected area.

Restaurants and Care Facilities Urged to Strengthen Food Safety Practices

The Department of Health emphasized that food safety precautions should be adopted not only by individual consumers but also by businesses and institutions responsible for preparing meals.

Restaurants, retail food outlets, childcare centers and elderly care facilities should regularly monitor ingredient quality and storage conditions.

Particular attention should be paid to dried ingredients and seasonings that may remain in storage for long periods.

Routine inspection, proper stock rotation and the replacement of deteriorating products can help reduce the likelihood of mold contamination.

Public Awareness Remains Essential to Preventing Aflatoxin Exposure

Dr. Naret said the Department of Health would continue monitoring food safety risks and promoting preventive measures.

He emphasized that consumers and food business operators also play an important role in preventing exposure by choosing ingredients carefully and following hygienic storage practices.

The department encouraged the public to remain vigilant when purchasing dried foods, particularly products that may have been exposed to excessive moisture or stored under unsuitable conditions.

Thailand Reinforces Food Safety Awareness

The latest advisory highlights the importance of proper food handling and storage in reducing preventable health risks.

Aflatoxin contamination is particularly concerning because affected food may remain hazardous even after normal cooking.

By selecting fresh ingredients, inspecting packaging, controlling storage conditions and discarding suspicious products, consumers and food businesses can help minimize exposure to these harmful toxins.

Thailand's Department of Health continues to encourage safe food purchasing and storage practices as essential measures for protecting liver health and reducing the long-term risks associated with aflatoxin exposure.

 

Source: Department of Health, Ministry of Public Health, Thailand — October 12, 2026.